Description
I bet you've never had a healthy mac and cheese before. This dish is still cheesy and creamy while packing over 42 g of protein in 500 calories per serving. You can add even more bulk by adding more vegetables like peppers or broccoli, but I wanted to keep it more traditional here. To elevate this, make it a BBQ Mac & Cheese with Date Sweetened Ketchup or Unsweetened BBQ Sauce, or top it with breadcrumbs and broil the top until crispy!
Time
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
Cost
Total Cost:
Cost per Serving:
$2.23
Ingredients
Serving(s)
Pasta
- 8.8 ounce Red lentil pasta
Protein
- 1 tsp Extra virgin olive oil
- 2 medium Onion
- 1 tsp Salt
- 1.3 lb Ground turkey, 93/7
- 1 tbsp Chili powder
- 1 tsp Black pepper, ground
Cheese Sauce
- 8 oz Nonfat cottage cheese
- 1 1/4 cup Shredded cheddar cheese
- 1 cup Skim milk
- 4 tbsp Nutritional yeast
- 1 1/2 tbsp Cornstarch
- 1 tbsp Paprika
- 1/2 tbsp Garlic powder
- 1/2 tbsp Onion powder
Topping (optional)
- 1/4 cup Date sweetened ketchup
- 1/4 cup Shredded cheddar cheese
Instructions
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- Cook your pasta according to instructions. Strain, rinse with cold water, and set aside
- Meanwhile, preheat a large pan over medium heat with oil. Cut your onions into a small dice, and add to the pan with salt. Cover, and cook until translucent, about 5-8 minutes
- Add the meat to the pan, and cook until no longer pink. Season with chili powder and black pepper. Remove from the heat
- Meanwhile, prepare your cheese sauce by blending together all the ingredients - cottage cheese, shredded cheese, milk, nutritional yeast, cornstarch, garlic powder, onion powder, and paprika
- Combine the cheese sauce and pasta with the meat in a 9x13" casserole pan. Top with shredded cheese, and optionally top with BBQ sauce or breadcrumbs as well
- Cover, and bake at 400F until bubbly. This will take about 10 minutes if baking right away, or 30 minutes if preparing ahead of time, refrigerating, and baking later
- To meal prep this - split the dish into 6 servings, add some roasted veggies on the side, cover, and refrigerate
Nutrition Facts
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Total Fat: 19.4g (25 %)
Saturated Fat: 8.4g (42 %)
Polyunsaturated Fat: 3.3g
Monounsaturated Fat: 4.1g
Cholesterol: 106mg (35 %)
Sodium: 847mg (37 %)
Total Carbohydrate: 37.7g (14 %)
Fiber: 6.5g (23 %)
Net Carbs: 31.2g
Total Sugar: 4.6g
Protein: 42.2g (84 %)
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Vitamin B12: 14.36mcg (598 %)
Vitamin D: 0.9mcg (4 %)
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Calcium: 342mg (26 %)
Iron: 5.0mg (28 %)
Magnesium: 62mg (15 %)
Potassium: 771mg (16 %)
Sources of Inspiration
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